Beef Enchilada Casserole
A delightful and comforting dish that layers tender beef, cheesy goodness, and vibrant flavors, perfect for family dinners or potlucks.
Ingredients
Main Ingredients
- 2 lbs ground beef Rich and savory, forms the hearty foundation.
- 1 whole onion, diced Sweet and aromatic.
- 2 oz taco seasoning (2 packets) Infuses the meat with a zesty kick.
- 1 to 2 tbsp diced green chiles Offers mild heat.
- 6 large flour tortillas Soft and pliable, serve as the base.
- 19 oz can enchilada sauce Thick and robust sauce.
- 15.5 oz can pinto beans, rinsed and drained Creamy and nutritious.
- 1.5 cups cheddar cheese, hand-shredded Sharp and melty.
- 1.5 cups Monterey Jack cheese, hand-shredded Adds buttery richness.
- to taste shredded lettuce Fresh and crunchy topping.
- to taste diced tomatoes Adds a burst of freshness.
- to taste diced red onion A bit of crunch and flavor contrast.
- to taste sour cream Creamy and tangy finish.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- In a large skillet over medium-high heat, cook the ground beef and diced onion together. Break up the meat into small pieces. Once cooked, drain off excess fat.
- Add the taco seasoning and stir in the diced green chiles and about a quarter cup of the enchilada sauce. Let this simmer for 5 minutes.
- Pour half a cup of enchilada sauce into the bottom of a 9 by 13 inch baking dish.
Assembly
- Lay 2 or more tortillas at the bottom of the dish.
- Spread half of the beef mixture over the tortillas, then add half of the drained pinto beans, half a cup of cheddar cheese, and half a cup of Monterey Jack cheese. Drizzle with a quarter cup of enchilada sauce.
- Layer with more tortillas, repeating the process with the remaining beef, beans, half a cup of both cheeses, and another quarter cup of enchilada sauce.
- For the third layer, place the final tortillas and cover with the remaining shredded cheeses and drizzle with the last quarter cup of enchilada sauce.
Baking
- Cover the casserole tightly with aluminum foil and bake for about 30 minutes.
- Let the casserole cool for a few minutes before slicing.
- Top with shredded lettuce, diced tomatoes, diced red onion, and a dollop of sour cream if desired.
- Serve hot and enjoy!
Notes
Allow the casserole to rest for a few minutes after baking for easier slicing. Hand-shredded cheese melts better than pre-shredded.